El Salvador Christmas Hot Spring processing Plant Pacamara Coffee beans _ El Salvador Hot Spring Coffee good

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

I. Origin

El Salvador is the smallest country in Central America. The land consists of mountains, valleys, volcanoes, coastal plains and Murdol mountains, facing the Pacific Ocean. Santa Ana Manor in the west is the largest coffee producer. Coffee is also grown in Lalibertad in the middle and Ursulutan in the east.

Two. variety

El Salvador coffee varieties are all Arabica species, of which bourbon coffee is the most widely cultivated. The more special coffee variety in El Salvador is the bourbon variety Pacas, which is the most famous local coffee variety after crossing with Maragogype.

III. Harvest time

Salvadoran coffee blossoms from April to May, and harvest begins in November at lower elevations and lasts until March of the following year. Each harvest season can be picked manually for 5 times.

Four. Flavor

The acidity is mild, and it is characterized by a chocolate-like mellow taste.

The reason why it is called hot spring coffee is because of its special washing method, this kind of coffee uses local natural hot spring water when processing raw beans. This kind of coffee is called "Onsen" coffee by the Japanese. Onsen refers to hot springs in Japanese and is very popular in Japanese hot springs. So needless to say, the biggest market for this kind of hot spring coffee is Japan.

Hot spring coffee comes from El Salvador's unique high-grade variety Pacamara, a hybrid of Pacas Pacas (a sudden variant of bourbon found in El Salvador) and giant bean Maragogype (a sudden variant of Tibica found in Brazil).

The Santa Teresa (Christmas Hot Spring) processing plant uses 100% geothermal energy, and the water used to wash the coffee is also 100% hot spring mineral water. The interesting thing about the hot spring coffee in the Christmas garden is that its refining method is secret and uses mineral-rich hot spring water to process raw coffee beans. The location of this farm is rich in volcanic soil and rich in natural hot spring water, so raw beans are all processed with this natural hot spring water; there are many coffee gardens in the world, but this method is still rare.

About hot springs:

The water temperature of the source is 85 degrees. A 2-inch pipe is used to direct the water to six hot spring pools at different elevations. The temperature at the sixth hot spring pool is 32 degrees, and the temperature is 34 degrees. The cooled hot spring water is then used to process raw coffee beans.

This hot spring water keeps flowing all the year round, and the local people drink it. It has a pH of 8.02 and contains ingredients that make coffee sweet.

Country of production: El Salvador

Agricultural garden name: Saint saliva farm production period: 2006 / 2007

Defect specification: 6 defects / 300g size specification: more than 18 mesh 95%

Pacamara, a variety of coffee trees, is a hybrid of Bourbon and giant beans.

Flowering period: April-May harvest time: December-March

Other: the processing method is completely washed, 100% natural drying, the origin standard is 1250murmur1350m, with JAS certification (organic certification).

Personal taste: use utensils: HARIO V60 hand filter cup, Philharmonic pressure. Smooth taste, balanced taste, obvious late acidity, slight chocolate aroma, obvious taste changes. This bean is suitable for friends who try high-quality beans for the first time--

END